My husband is the 'Sauce Man' and he loved it! I doubled the sauce for him. It is a tad on the salty side but probably only because I used bouillion instead of stock. I also used honey instead of sugar. I served it with steamed broccoli and brown rice. The sauce was good on everything! This is going in my recipe file and will be made again soon!
Korean-Style Seared Tuna
Soy sauce, sesame oil, scallion, garlic, dried chiles--these traditional Korean flavorings, combined with chicken stock, make an intense and delicious sauce for the tuna. Sautéed spinach or broccoli rabe tossed with a touch of soy sauce and a sprinkling of sesame seeds would be a delicious accompaniment.
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon dried red-pepper flakes
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 4 tuna steaks, about 1 inch thick (about 2 pounds in all)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons cooking oil
- 1 teaspoon Asian sesame oil
- 1 scallion including green top, chopped
- 3 cloves garlic, minced
- 1. In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth. Sprinkle the fish with the salt and black pepper. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.
- 2. Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the scallion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes. Cut the tuna into slices and serve with the sauce.
- Fish Alternatives: Salmon fillets or steaks will also go well with this highly seasoned sauce.
- Test-Kitchen Tip: We like fresh tuna cooked to a succulent medium rare. If you prefer your tuna cooked through, just add a few more minutes to the cooking time. Be careful not to overcook it, though, or it will most assuredly be dry.
- Wine Recommendation: An aromatic white wine with just a touch of residual sweetness will buffer the spiciness of this dish and balance the saltiness from the soy sauce. Try a luscious sauvignon blanc from New Zealand or California.
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